BUT, I do make a mean curry. For reasons unbeknown to me, the mere mention of my 7 hour Massaman curry has my friends drooling and begging me for the recipe.
So here it is. A permanent record in history. The recipe. And when I say recipe, I mean the brief summary of my somewhat random thrown together jumble that somehow becomes the one and only thing I cook that tastes really, reeeally yummy …
Brown 1 onion & 500 grams of diced beef (I use cheapie cuts like chuck steak or gravy beef as they cook for soooo long).
Add 3 TBSP of massaman paste – I use Ayam brand available from Woollies – nothing fancy at all!
Stir through for a minute or so then add a can of coconut cream or milk (there are lite versions if you are worried about the bazillion calories this little gem contains).
Pop in the oven on 150C or cook on stove top on very low simmer for 5-7 hours – the longer the better.
Today’s has been cooking for about 10 hours so should be extra special. I usually add a splash (um, can!) more coconut milk about half way through cooking to ensure it doesn’t dry out. About an hour before serving add 4 chopped potatoes.
Serve with steamed rice and fresh coriander.
And thus ends the cooking ‘section’ on this blog. That’s it people. That’s ALL I got!